Grilled Vegetables

12 slices eggplant (or 8 baby eggplants)

4 small onions

4 small tomatoes

2 small zucchini

8-12 mushrooms

8 large cloves of garlic, peeled and sliced 1/4" thick 2/3 cup olive oil

4 tablespoons Italian seasoning

•Slice all vegetables 1/2 inch thick.

•Brush vegetables and garlic lightly with olive oil.

•Sprinkle Italian seasoning on both sides of vegetables and garlic.

•Preheat the Grill on MED for 8 minutes.

•Place vegetables and garlic on Grill. Cover and cook for 7-8 minutes. Turn and cook another 10-15 minutes or until desired doneness is achieved.

•Serves 6-8

Serve as an accompaniment to meat and pasta, or stuff them into a piece of pita or French bread for a grilled vegetable sandwich.

Mustard Lemon Chicken Breasts

4 tablespoons mustard

4 tablespoons balsamic vinegar

6 tablespoons lemon juice

4cloves garlic, minced

2tsp. paprika

86-oz. chicken breast, halved, boneless and skinless

•In a medium non-metal bowl, combine all ingredients except chicken.

•Add chicken breast and let it marinate for at least 1/2 hour in the refrigerator.

•Preheat the Grill on MED for 8 minutes.

•Place chicken on Grill. Cover and cook for 9-10 minutes. Turn and cook another 9-10 minutes or until meat is no longer pink and the juices run clear.

•Serves 8

21